foodieblogroll

Wednesday, 18 September 2013

Lachha
Paratha is a multi-layered paratha whose origin is from Punjab but now a days,
it is very popular all over India. Myself being from Kerala have
grown up seeing Kerala Porotta and from my very young age, I used to think, how
to make these layers and I used to watch very keenly the thattu kada chettan
when he makes these porotta. Then as years passed, I became health
conscious and started avoiding maida and thus Kerala porotta slowly went to the
last position in my menu list. But I couldn't avoid it completely and I
started looking out for healthy options. This is when I came across
lachha parathas. These parathas can also be made with half wheat and half
maida. But taking the healthy point and since I have give it to my
children, I have made it using wheat flour. No maida. You can
see the layers very clearly in the picture. Here I have given the step by
step picture of how to make these parathas. I have made use of 2 cups of
wheat flour for this purpose. You can also make use of 1 cup wheat flour
and 1 cup maida also to make Lachha paratha.
You can also try out other paratha recipes like paneer paratha, aloo paratha, methi thepla, barley fenugreek leaves paratha, oats spinach paratha, soya capsicum paratha and so on.

Ingredients
required

flour
- 2 cups

oil (for
dough and parathas)
- 3 table spoon

chat
masala
- 1 teaspoon

salt
- (to taste)

To
prepare the dough

1.
To the flour, add salt and 1 teaspoon of oil. Mix it well. Now add
water slowly, little by little and make a dough.

2.
Now press the dough and make some finger impressions on the dough, add little
water, cover the dough. Keep it aside for some time.

3.
Take little oil in your hands press it and make the dough soft once more.

To make
parathas

1.
Take small ball, slightly flatten it in your hands, dip it in dry flour, and
then roll it with the help of a roller pin.

2.
Make a circle. Then apply little oil on top of the circle and spread it
evenly.

3.
Now sprinkle around 1/2 teaspoon of chat masala on top of the oil.

4. Spread
the chat masala evenly on the top. The slowly, fold the circled dough
from one side and immediately fold it to the other side (like you take
saree pleat) and end with the other side. You get thin long strip.

5.
Press it well. Slowly pull it from the sides. You can find that it gets
stretched. Then slowly roll it as you do for swiss roll

6.
Roll this in dry flour and again roll it once more. Repeat the steps
again. Then you can see therolled dough how it has become. The
layers are clear.

7. Heat a
tawa. Spread little oil on it and add the circled dough. Wait till
bubbles start appearing on one side. Then slowly turn the paratha to the
other side. Let it cooked evenly on both sides. Apply oil on both
sides.

8.
Now, remove the round, place it slowly in your palms and slightly press it
towards the centre to show the layers very clearly.